Description
Baked Chili Rellenos are a mouthwatering Mexican delight, featuring roasted poblano peppers filled with a rich blend of cheese and ground turkey. This healthier twist on a classic dish brings together smoky, savory flavors that will have everyone asking for seconds.
Ingredients
Scale
- 4 large poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup cooked ground turkey (or beef)
- 1 small onion, diced
- 1 cup tomato sauce
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- Roast poblano peppers for 20-25 minutes until skins blister and blacken. Allow to cool, then peel off skins and slice open lengthwise.
- In a skillet over medium heat, sauté diced onions until translucent. Add cooked ground turkey or beef, seasoning with salt, pepper, cumin, and garlic powder.
- Stuff each pepper with the meat-and-cheese mixture. Place in the baking dish and drizzle tomato sauce over the top. Sprinkle additional cheese if desired.
- Bake for 20-25 minutes until heated through and cheese is bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed poblano pepper (200g)
- Calories: 350
- Sugar: 5g
- Sodium: 760mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 60mg
Keywords: Feel free to mix different cheeses or add black beans or corn to the filling for extra texture. For easy cleanup, line your baking dish with parchment paper.